High Protein Crispy Cottage Cheese Wraps (Printable version)
Golden, protein-packed flatbreads topped with spiced chicken and crisp vegetables for a satisfying handheld meal.
# What You'll Need:
→ Crispy Cottage Cheese Flatbreads
01 - 1 1/2 cups cottage cheese, low-fat or full-fat
02 - 2 large eggs
03 - 1/2 cup oat flour or almond flour
04 - 1/2 tsp baking powder
05 - 1 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
08 - Cooking spray or olive oil for pan
→ Chicken Filling
09 - 2 medium boneless skinless chicken breasts (10 oz total)
10 - 1 tbsp olive oil
11 - 1 tsp smoked paprika
12 - 1/2 tsp garlic powder
13 - 1/2 tsp onion powder
14 - 1/2 tsp chili powder
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Wrap Assembly
17 - 1 cup shredded lettuce
18 - 1 medium tomato, sliced
19 - 1 small cucumber, sliced
20 - 1/4 small red onion, thinly sliced
21 - 1/2 ripe avocado, sliced
22 - 4 tbsp Greek yogurt or light ranch dressing
23 - Fresh parsley or cilantro, optional
# How to Prepare:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Blend cottage cheese and eggs in a blender or food processor until completely smooth. Transfer to a bowl and whisk in oat flour, baking powder, garlic powder, salt, and black pepper until just combined.
02 - Divide batter into 4 equal portions on the prepared baking sheet, spreading each into a 6-inch circle. Smooth tops with a spatula. Bake for 18-22 minutes until edges are crisp and golden brown. Let cool slightly on the sheet for easier handling.
03 - While flatbreads bake, slice chicken breasts into thin strips. Toss with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper until evenly coated. Heat a skillet over medium-high heat and sauté chicken strips for 5-7 minutes until cooked through and lightly browned.
04 - Place one flatbread on a cutting board. Spread 1 tablespoon Greek yogurt down the center. Layer with shredded lettuce, tomato slices, cucumber, red onion, avocado, and one-quarter of the cooked chicken. Add fresh herbs if desired. Fold sides over the filling to enclose. Repeat with remaining flatbreads and fillings.
05 - Slice each wrap in half diagonally and serve immediately while flatbreads maintain their crisp texture.
# Expert advice:
01 -
- Each wrap packs a whopping 34 grams of protein but tastes like something youd order at a trendy cafe
- The crispy flatbread holds up beautifully without getting soggy, even with all those fresh veggies inside
02 -
- The flatbreads must cool for a few minutes after baking or theyll tear when you try to fold them
- Dont overload with wet ingredients right before serving or the bottom will get soggy within minutes
03 -
- Use a silicone baking mat instead of parchment for easier cleanup and more even browning
- Let the chicken rest for a couple minutes after cooking so the juices redistribute